Erhu Li

Huazhong Agricultural University

H指数:15

被引数:762

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Fermentation of Lily Waste With an Autochthonous Bacillus velezensis Strain: Structural Modification and Functional Enhancement of Dietary Fiber

利用本土解淀粉芽孢杆菌菌株发酵百合废弃物：膳食纤维的结构修饰与功能增强

Journal of Food Science

IF3.4

2026-09-220

PRE

Reduction of Acetic Acid in Cabernet Sauvignon Wine Fermented by Atmospheric and Room Temperature Plasma-Mutagenized Saccharomyces cerevisiae

通过大气压和室温等离子体诱变的酿酒酵母 *Saccharomyces cerevisiae* 发酵的赤霞珠葡萄酒中乙酸的减少

Food Microbiology

IF4.6

2025-10-080

PRE

Genomic and transcriptomic analyses identify three new citrate transporters in Pichia fermentans with potential for citric acid reduction in fruit wines

基因组学和转录组学分析鉴定出毕赤酵母(Pichia fermentans)中的三种新型柠檬酸转运蛋白，这些转运蛋白在果酒中具有降低柠檬酸的潜力。

Food Bioscience

IF5.9

2025-06-180

PRE

Removal of acetic acid in mulberry wine by co-inoculating Saccharomyces cerevisiae with indigenous non-Saccharomyces yeast

FOOD BIOSCIENCE

IF5.9

2024-04-014

PRE

Microbial community succession and its correlation with the dynamics of flavor compound profiles in naturally fermented stinky sufu

FOOD CHEMISTRY

IF9.8

2023-11-0115

PRE

Structural and gelling properties of whey proteins influenced by various acids: Experimental and computational approaches

FOOD HYDROCOLLOIDS

IF12.4

2023-11-014

PRE

Combined high-throughput and fractionation approaches reveal changes of polysaccharides in blueberry skin cell walls during fermentation for wine production

FOOD RESEARCH INTERNATIONAL

IF8

2022-12-014

PRE

Effects of Poncirin, a Citrus Flavonoid and Its Aglycone, Isosakuranetin, on the Gut Microbial Diversity and Metabolomics in Mice

MOLECULES

IF4.6

2022-06-066

OAAI

Involvement of phase II enzymes and efflux transporters in the metabolism and absorption of naringin, hesperidin and their aglycones in rats

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

IF3.3

2022-01-028

Effect of selected yeast on physicochemical and oenological properties of blueberry wine fermented with citrate-degrading Pichia fermentans

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-06-0126

PRE

Effects of biochar on biodegradation of sulfamethoxazole and chloramphenicol by Pseudomonas stutzeri and Shewanella putrefaciens: Microbial growth, fatty acids, and the expression quantity of genes

JOURNAL OF HAZARDOUS MATERIALS

IF11.3

2021-03-0162

PREAI

Inhibitory effects of fermented Ougan (Citrus reticulata cv. Suavissima) juice on high-fat diet-induced obesity associated with white adipose tissue browning and gut microbiota modulation in mice

FOOD & FUNCTION

IF5.4

2021-01-0152

PREAI

Intestinal absorption and distribution of naringin, hesperidin, and their metabolites in mice

JOURNAL OF FUNCTIONAL FOODS

IF4

2020-11-0127

OAAI

Biotransformation of two citrus flavanones by lactic acid bacteria in chemical defined medium

BIOPROCESS AND BIOSYSTEMS ENGINEERING

IF3.6

2020-09-0415

PREAI

Isolation and Selection of Non-Saccharomyces Yeasts Being Capable of Degrading Citric acid and Evaluation Its Effect on Kiwifruit Wine Fermentation

FERMENTATION-BASEL

IF3.3

2020-02-1337

OAAI

Acetaldehyde kinetics of enological yeast during alcoholic fermentation in grape must

葡萄汁酒精发酵过程中酿酒酵母的乙醛动力学

JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

IF3.2

2017-02-0124

PREAI

Enhanced anti-inflammatory effects of DHA and quercetin in lipopolysaccharide-induced RAW264.7 macrophages by inhibiting NF-κB and MAPK activation

MOLECULAR MEDICINE REPORTS

IF3.5

2016-05-1252

OAAI

Identification and antioxidant properties of polyphenols in lotus seed epicarp at different ripening stages

FOOD CHEMISTRY

IF9.8

2015-10-0169

PREAI

Changes of diversity and population of yeasts during the fermentations by pure and mixed inoculation of Saccharomyces cerevisiae strains

ANNALS OF MICROBIOLOGY

IF3.4

2014-08-069

PREAI

Yeast species associated with spontaneous wine fermentation of Cabernet Sauvignon from Ningxia, China

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

IF4.2

2011-03-1346

PREAI

Erhu Li

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